Peaches and (Cashew) Cream

Peaches are one of my favorite summer fruits. I have always loved adding them to my cottage cheese, but since I have switched to an anti-inflammatory diet, I no longer eat dairy. My solution: cashew cream! Super easy, slightly sweet and better than any dairy product available.

Cashew Cream

  • 1/2 cup raw cashews

  • 1/2-1 cup Water

Place cashews into a cup or bowl. Fill with water just until covered. Let soak about 2 hours (or longer). Place cashews and water into a blender. Add an additional 1/4 cup of water into the blender and blend on high. Add a little bit of water at a time to get the mixture turning and then to reach your desired consistency. The blending process should take about 3-4 minutes to get it creamy. Add cinnamon or vanilla extract if you would like. Place in a mason jar and store in the refrigerator or several days.

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Artichoke and Avocado Salad 

Summer is here, and fresh, chilled salads play a key role in keeping us cool, hydrated and healthy. I love the crunch of the romaine and onions, the creaminess of the avocado and the tanginess of the artichokes. There is no recipe here- just a tossing of these veggies according to how much you want of each:

  • Chopped romaine

  • Avocado

  • Artichokes (frozen and thawed or olive oil marinated- not soy or canola oil since they are inflammatory)

  • Tomatoes

  • Purple onion

  • 1905 Salad Dressing

May your summer be filled with all that is fresh, yummy, and nutritious!

Pilates 30 Min Arms

Watch for the special visitor about half way through 🙂

Drink Daily

For an anti-inflammatory drink, I was using turmeric powder. However, I was informed by a friend how much more beneficial the extract is, so I switched over to using the extract (you can order it from Amazon or make your own with a few tablespoons of grated turmeric and 8-10 oz of vodka and let stand about a month before using). The ginger is an anti-inflammatory like the turmeric and the lemon is great for an alkaline gut. The frankincense and black pepper are a must for complete absorption of the turmeric into the body. This is a slightly sweet drink and very refreshing. You can make a large batch and keep it in the refrigerator.

My Favorite Homemade Salad Dressings

I often am asked about what I use for salad dressing. These dressings below are my “go-tos”. They are simple to make and last in the fridge for 1-2 weeks (if they aren’t used up by then!) Simply click the links to get to the recipes. Don’t forget that ripe avocados, hummus (olive oil based only please 🙂 ), a drizzle of vinegar, fresh herbs, or just loads of juicy vegetables also add creaminess, moisture and flavor to any type of salad. I hope you find these to be delicious and easy so you can forgo the store-bought bottles which often are loaded with bad oils (canola, soy, corn, and other GMO oils), preservatives and added sugar.

 

 

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Mulberry Mania

I have a mulberry tree. It is huge. Therefore, I have tons of mulberries this month which I absolutely LOVE! Besides the fact that they are perfectly sweetened, here are other reasons I love them.

Healthalicious Easter Side Dishes

When it comes to holidays, our family always serves buffet style, and everyone brings a dish or two to share. The best way to ensure that healthy choices will be available is to bring them yourself. My girls are making desserts, and I am making two sides. Here is what I will be bringing. Click on the links for the complete recipes. And both can be made the day before!

  1. Fajita Quinoa – I’m going to add fresh tomatoes and avocado to the top as well this time.fajitaquinoa

2. Cool Zucchini, Carrot, and Radish Salad – You can substitute any root vegetable here. This is definitely better once it has had a chance to sit overnight.

coolsalad

National Chia Day!

Today, March 23rd is National Chia Day. Here is my favorite way to eat chia. It’s my daily treat to myself. I hope you give it a try – it’s high in protein, good fat, and it’s slightly sweet and overall simply delicious!

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I love chunky peanut butter, but I want to get more than just peanuts into my daily diet, so I’ve been creating my own chunky nut butter. I make a large batch of this, and then I put a big dollop of it in a jelly mason jar. It is then ready for me to take (along with a spoon) for an easy snack on a busy day. You can use any variety of nuts and seeds and spices.

  • 2 cups of organic peanut butter

  • 1/4 cup pumpkin seeds

  • 1/4 cup chopped walnuts

  • 1/4 cup hemp seeds

  • 1/4 cup chia seeds

  • 1/2 teaspoon cinnamon

Method 1:  Place all the ingredients into a food processor and pulse until the nuts and seeds are mixed.

Method 2: Place peanut butter into a large glass bowl. Microwave for 30 seconds and stir. Microwave another 30 seconds and add all the remaining ingredients and stir until mixed.

Store the chunky nut butter in a air-tight container in the refrigerator.

 

ChunkyNutBotter

 

60 Min. Pilates Lesson – Legs

Video #2 – I promise to get better with sounds, lighting, and angles 🙂 Bare with me while I am learning

40 Min. Pilates Lesson

I’m super excited to do my first-ever Pilates lesson on my YouTube channel! I had to cancel this week’s classes since I was out of town. I figured a Smoky Mountain setting was the perfect opportunity to do that “first-ever” video that I’ve been wanting to do. I hope you enjoy the lesson, and I pray that I can do more lessons in the near future ❤